Is it really coming in just a couple more days? I’ve been looking forward to fall for weeks! I start decorating my house for fall around September 1st. I look and make plans to bake fall recipes that I see on Pinterest back in August. So here is one of my first new baking experiments for the season. While I always make pumpkin bread, this is by far my favorite to date!
The original pumpkin bread recipe shown here comes from my Cook’s Country cookbook. I have come to trust that when they try and recommend something, I will usually like it! What makes this pumpkin bread different from my old recipe is that the pumpkin and spices are simmered on the stove for awhile which takes out some of the moisture and really intensifies the spicy pumpkin deliciousness! Once you have taken out some of that moisture, you add it back in with a little cream cheese. Yum! The recipe also includes an amazing topping that includes cinnamon and brown sugar. It just bakes on top to add that extra layer of sweetness. I also added some toasted chopped walnuts which the original recipe did not which really added great texture!
Now here is the new Pinterest inspired idea. I used that wonderful Cook’s Country recipe, but added another cream cheese layer right in the center of the bread. Just pour half the batter, then pour on the cream cheese layer, then finish with the rest of the pumpkin batter. This is recipe is definitely better than just the standard pumpkin bread recipe and is absolutely my new favorite fall bread!
- 5 tablespoons packed brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon butter, softened
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 package (8 ounce) cream cheese, softened
- 1/2 to 3/4 cup sugar (depending on how sweet you want the filling to be)
- 1 tablespoon all-purpose flour
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 (15-ounce) can unsweetened pumpkin puree
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup (7 ounces) granulated sugar
- 1 cup packed (7 ounces) brown sugar
- 1/2 cup vegetable oil
- 4 ounces cream cheese, cut into 12 pieces
- 4 large eggs
- 1/4 cup buttermilk
- 1 cup walnuts, toasted and chopped fine
Mix all ingredients together in bowl until well combined and topping resembles wet sand; set aside.
With mixer, beat cream cheese until smooth. Add sugar, combining well.
Add flour, egg, and vanilla, mixing until smooth.
Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 8 1/2 by 4 1/2-inch loaf pans.
Whisk flour, baking powder, and baking soda together in bowl.
Combine pumpkin puree, salt, cinnamon, nutmeg, and cloves in large saucepan over medium heat. Cook mixture, stirring constantly, until reduced to 1 1/2 cups, 6 to 8 minutes.
Remove pot from heat; stir in granulated sugar, brown sugar, oil, and cream cheese until combined. Let mixture stand for 5 minutes. Whisk until no visible pieces of cream cheese remain.
Whisk together eggs and buttermilk. Add egg mixture to pumpkin mixture and whisk to combine.
Fold flour mixture into pumpkin mixture until combined (some small lumps of flour are OK).
Fold walnuts into batter.
Scrape 1/2 the batter into prepared pans.
Pour cream cheese mixture over the pumpkin layer.
Pour remaining pumpkin mixture over the cream cheese layer.
Sprinkle topping evenly over top of each loaf.
Top with toasted walnuts if desired.
Bake until skewer inserted in center of loaf comes out clean, 45 to 50 minutes. Let breads cool in pans for 20 minutes before removing.